Crunchy, long, and green. That’s a cucumber for you. They are sold as whole produce in the grocery store. Baby cucumbers are also a thing, although finding them fresh can be tough given the fact that small cucumbers are also made into pickles.
If this essay included gardening tips, I would point out that small cucumbers are ideal for eating. The advice that follows would be to harvest them before they grow as big as the ones in the grocery store. Why? Personal preference, mainly… Big cucumbers should be at least partially peeled before serving, if only for a more enjoyable eating experience.
Choosing a cucumber:
Look for cucumbers that are evenly sized and have smooth skin.
Absolutely NO: fragrance/odor. Also avoid soft or wrinkly cucumbers because they’re probably old.
There are the long, narrow cucumbers that come shrink wrapped in plastic. The environmental sin can almost be forgiven because of the convenience of working with this variety. The outer skin of these are thinner and does not require peeling. They usually cost more too (probably to cover the cost of the excess plastic.)